Dinner Menu

Appetizers - ☘ GéarÚ Goile ☘

The Roasted Onion Shannon 16

The shell of a sweet onion rubbed inside with roasted garlic, stuffed with roasted red peppers, fresh basil and fresh mozzarella cheese. Baked in the oven and served on a bed of sliced Roma tomatoes, pesto and a drizzle of olive oil and balsamic.
Mussels Donna 18

Steamed in a Broth of White Wine with Shallots. Garlic, Scallions, cream and Golden Curry.
Clams Jim 18

Clams steamed in white wine, lemon, butter, garlic, shallots, parsley, and a touch of cream.
Crab Cake Colin 24

Two pure lump crabmeat crab cakes with a honey mustard sauce. Not a fried, breaded crabcake.
Paul’s Pan Seared Garlic Shrimp 19

6 Pan seared shrimp on 3 balsamic toast points with bruschetta tomatoes with fresh basil.
Mushrooms Mark 17

A wonderful blend of fresh mushrooms sautéed with shallots, scallions and garlic in a white wine butter sauce with a flaky puff pastry top.

My Kathleen’s Leek and Potato 9

Creamy leek and potato soup topped with a crouton and melted cheese. (If the French can have onion, then I think the Irish can have potato)
Bridget and Jim’s Golden Onion Soup 9

An abundance of onions in a thickened flavorful apple and chicken broth topped with melted cheese.

Chef Billy’s Dueling Spoons House Green 12

Assorted fresh greens with a touch of Dueling Spoons balsamic served with your own jar of Roasted Vegetable Vinaigrette for you to take home. It’s the dressing that started Dueling Spoons in 1996. So great!
Captain Michaels Caesar 12

Crisp romaine with our house made dressing, a Parmesan crouton and Parmesan grated at your table.
Brian and Ellen’s Caprese 14

Fresh mozzarella cheese with Roma tomatoes, red onion, fresh basil, pesto, balsamic and a light olive oil drizzle.
Reddy and Rita’s Watermelon
& Fresh Mint Salad with Shrimp 16 Entree 29

Watermelon, mint and fresh greens tossed in a Raspberry Vinaigrette. Topped with Pan Seared Shrimp and Veggies and a Touch of Pesto Infused Yogurt.

Chicken Kathleen 35

This was the first meal my Kathleen cooked for me almost 30 years ago. A tender filet of chicken breast layered with prosciutto then rolled and stuffed with broccoli and Monterey Jack cheese. Baked and sliced, served on a light Monterey cheese sauce with boiled baby potatoes and vegetable.
Chicken Joyce 35

Chicken Breast sautéed with crimini mushrooms, shallots, scallions, garlic with a hint of Tarragon flambed in a Madeira Sauce with melted Monterey My take on the very first dish My Kathleen’s mom Joyce made for me.

Salmon Sean 35

Pan seared Salmon filet with a lemon sauce, served with mashed potatoes and vegetable. (Our Sean and my Kathleen’s favorite).
Shrimp Wellington Kevin 47

A pair of 1/4lb each shrimp stuffed with pure lump crab meat wrapped in puff pastry, baked until golden brown and served with a lobster sauce.
Seafood Pot Pie Patsy and Mary 52

Unlike any pot pie you have ever had. We start by stuffing the pastry with Shrimp. Then Salmon, scallops, whitefish with garlic, shallots, roasted garlic, roasted red peppers, mushrooms, tomatoes and scallions are all cooked in a creamy lobster sauce and topped with the shrimp stuffed golden crust. A truly special dish.

Pork Shane 35

A Dijon Crusted Roasted Pork Tenderloin Served with a Rich Dijon Infused Gravy and served over potato with an Apple and Onion Compote.

Pan Seared Rack of Lamb Mary (My Mum) 52

A rack of lamb served on a mint infused Demi glacé, finished with a touch of fresh mint pesto.

New York Steak Seamus 49

A pan seared strip steak cooked to your liking served with potatoes and vegetable. A nice brown Demi glacé on the side just for you.
The Not So Short Short Rib Krysta 55

This Beautiful Rib is Braised with Carrots and Onions and served over Mashed Potato with A Rich Brown Gravy. Wow is All We Can Say!
Steak and Guinness Pie Talisha 35

Fork tender pieces of filet mignon and New York steak with onions in a rich Guinness gravy topped with a flaky puff pastry top.
Filet Mignon with Shrimp Chef Billy Jr. 55

A filet pan seared to your taste, topped with a trio of shrimp sautéed in a blue cheese scampi sauce. Served on a bed of mashed potato and vegetable
Bendigo and Bridget’s Dueling Filets 110

Twin fi lets, pan seared to your taste. 1 fi let with a trio of shrimp topped with our creamy garlic sauce with a hint of blue cheese. The other fi let topped with a pair of scallops and a bordelaise sauce. Rounded out with our au gratin potatoes and Grandma Joyce’s beef braised carrots.

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